A galette is like a pie, except the crust is only on the bottom and the sides, and it’s totally free-form (no pie plate here!). This savory version makes a great lunch or dinner!
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Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.
If using homemade Pie Dough, sprinkle flour over clean counter. Place dough on floured counter and sprinkle dough with a little extra flour. Use rolling pin to roll dough into 12-inch circle, rotating dough and reflouring counter in between rolls. (Store-bought dough is already rolled out.)
Use your hands to gently transfer dough to parchment-lined baking sheet. Cover baking sheet loosely with plastic wrap and refrigerate while making filling.
Line microwave-safe plate with 2 paper towels and place bacon on top. Top with 2 more paper towels. Cook in microwave until bacon is crispy, 3 to 5 minutes. Use oven mitts to remove plate from microwave—plate will be hot. Let bacon cool.
In large bowl, use rubber spatula to stir together corn, tomatoes, cheddar cheese, garlic, and salt.
Remove baking sheet from refrigerator and discard plastic. Sprinkle Parmesan cheese evenly over dough, leaving 2-inch border around edge. Use rubber spatula to spread corn-tomato mixture over Parmesan. Use your hands to crumble cooked bacon over top.
Fold 2-inch border of dough up and over edge of filling. Continue folding, overlapping folds of dough every 2 inches, until you get all the way around galette. Use pastry brush to paint dough with beaten egg.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack. Let galette cool on baking sheet for 15 minutes. Use large spatula to transfer galette to cutting board. Sprinkle scallion greens over filling. Slice into wedges and serve warm or at room temperature.
A galette is like a pie, except the crust is only on the bottom and the sides, and it’s totally free-form (no pie plate here!). A good galette has a crust that is nice and crisp. But the filling can create a problem. Most veggies are filled with water, which can make the crust wet. The solution? We put a layer of grated Parmesan cheese on the bottom of the galette before adding the filling. This creates a (delicious!) barrier against any excess water. It’s also important to bake the galette right after assembling it. Don’t let it sit around and get soggy!